Plump in the middle and tapered at the neck, the Hubbard squash is wrapped in a very hard, bumpy skin ranging anywhere from a dark bronze-green to pale bluish-green to a light golden or orange in color
Tampoi are large, orange colored and smooth skinned, round fruits. They have a very thick pithy rind that surrounds a white, segmented, seeded flesh, similar in appearance to mangosteen.
Inventory, 10 lbs : 2.00
This item was last sold on : 09/27/15
Lotus root is available year-round, with a peak season in the fall.
Lotus is an aquatic perennial plant, and a member of the Nelumbonaceae family. Botanically knowns as Nelumbo nucifera, Lotus root is also called Sacred Water Lotus, Sacred Lotus, and Chinese Arrowroot. It is cultivated for its seeds, flowers, leaves and roots, all of which are edible. At the plant's maturity it breaks apart and releases the seeds (the true fruits of the plant) through the numerous holes in the flat surface of the flower pod. The seeds sink to the bottom of the water to establish new plants.
Lotus root is the long, tubular rhizome of the plant known for its pale pink blooms. The tuber is in fact the stem of the entirely edible plant. Lotus root has a brown-beige skin and its size can vary from short and squat to longer and narrow. Appearing like links of sweet potatoes growing up from the mud, the plant stem can grow up to four feet in length. Under the thin-skin, etched into the creamy white flesh of the Lotus root is a series of air pockets patterned in a pin-wheel shape that appear as if they once held seeds. These hollow pockets allow for the foliage to rest buoyantly in water while the plant is alive. The root has a dense, crunchy and starchy texture with a faintly nutty and sweet flavor, similar to that of a water chestnut or taro root. The younger roots are more tender and used for fresh culinary purposes whereas mature roots are preferred in dried form. Lotus root can be found peeled and packed in a brine, frozen or dried. Dried Lotus root can be powdered and used as a starch.
Lotus root is high in dietary fiber and is considered a good food source for energy, as it is high in carbohydrates and low in fat and protein. Cooked Lotus root can strengthen the spleen, promote functional activity of the stomach and promote tissue regeneration.
Lotus root is very common in Asian and Indian dishes, whether sliced and braised until sweet and tender in soups, stir fried, or sliced, blanched and chilled to garnish salads. Lotus root is boiled and mashed in India and added to vegetarian kofta, paired with spicy sauces. It can be thinly sliced or shredded and fried for a crispy garnish. Lotus root pairs well with traditional Asian flavors such as soy, sesame, and ginger. After peeling the root, it should be immersed in acidulated water (using vinegar or citrus) to prevent discoloration. It can be stored peeled in the water solution for a few days, or frozen for long-term storage. Lotus root can be stored fresh and whole in a cool, dry place for up to two weeks.
The Lotus flower is considered sacred and revered by the Hindus and Buddhists as a symbol of purity, perfection and beauty. The Chinese consider Lotus root to have a “cooling effect” on the blood, and is used in ancient medicine for stimulating the appetite.
Lotus root is found in tropical and subtropical Middle East and Asia, from Egypt eastwards to Iran, India, China, Japan and Australia.
Restaurants currently purchasing this product as an ingredient for their menu.
|Marriott Gaslamp||San Diego CA||619-696-0234 x6051|
|US Grant Hotel Main||San Diego CA||619-232-3121|
|Prepkitchen Little Italy||San Diego CA||619-247-0394|
|Saiko Sushi-North Park||San Diego CA||619-886-6656|
|JSIX American restaurant & Bar||San Diego CA||619-531-8744|
Recipes that include Lotus Root. One is easiest, three is harder.
|Babe in the City||Fish Fillet with Abalone Mushroom and Lotus Root|
|Angie's Recipes||Lotus Root Sandwiches|
|Book of Yum||Baked Renkon Chip Recipe|
|Not Eating Out In New York||Sake Stir-Fried Scallops with Root Vegetables|
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